Tuna poke bowl Tuna poke bowl

This instagram-worthy poke bowl is not only tasty and refreshing but will give you just the right amount of energy.


Serves 4


1 hr 10 min



For the base:

  • 1¼ cups (240g) brown or sushi rice, cooked
  • 4 tbs rice vinegar
  • 2 tbs sugar
  • 2 tbs soy sauce

For the fish and marinade:

  • 300g fresh tuna fillet, cubed
  • 2 tbs soy or teriyaki sauce
  • 1 tbs roasted sesame oil
  • 2 tsp chilli flakes
  • 2 tsp fresh ginger, grated
  • 2 tbs fresh chives, chopped, plus extra to serve
  • 2 tbs black or white sesame seeds, toasted, plus extra to serve

For the bowl:

  • 200g pumpkin, peeled and cut into 2cm cubes
  • ½ purple cabbage, washed and shredded
  • 1 tbs olive oil
  • 4 radishes, sliced
  • 2 cucumber, sliced
  • 200g edamame beans, cooked and shelled
  • 1 avocado, peeled and sliced
  • 2 leaves of nori seaweed, cut into thin strips


Preheat the oven to 200°C (180°C fanforced). Combine the cooked rice with the rice vinegar, sugar and soy sauce in a small mixing bowl. Refrigerate until ready to use.
Combine the tuna in a mixing bowl with the other marinade ingredients. Refrigerate until ready to use.
Place the pumpkin on a lined tray and roast it in the oven for 25 minutes, or until soft.
Place the olive oil in a large frypan over medium heat, saute the cabbage lightly until soft and slightly wilted, about 2–3 minutes.
Divide the cooked rice, tuna, pumpkin, cabbage, radishes, cucumber, edamame beans and avocado between two bowls. Garnish with nori, extra toasted sesame seeds and extra chopped chives.

Vini's note

Substitute the rice with other wholegrain cereals, such as quinoa, barley, spelt or rye. Boil it in salted water like pasta and sieve once cooked al dente. Cool down before adding the seasoning. You can also substitute with grated cauliflower or steamed greens, like spinach, bok choy or kale. If you don’t want raw fish, you can serve it with grilled chicken or fish with the same marinade, or with smoked salmon.

Originally published in The Costco Connection, Jul/Aug 2023. Pick up the latest copy at your local warehouse or read it online.